![How to make baguette [Japanese bread teacher teaches]](/img/logo.svg){kind=logo}
The notation of the bucket is bucket, but the correct name is baguette. excuse me.
(Material) 2 bottles
Strong flour (100%) 200g
East (0.5%) 1g
Water (80%) 160g
Salt (2%) 4g
Mixing (about 5 minutes)
Primary fermentation (normal temperature 30 minutes)
Refrigerated fermentation (3-5 degrees 8-12 hours)
Divided (divided into two equal parts)
Bench time (20 minutes)
Molding
Secondary fermentation (35 degrees 40 minutes + 10 minutes at room temperature)
Baking (230 degrees 8 minutes upper → 210 degrees 12-16 minutes lower)
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28 мар 2020
